Selected Estates of Europe

Chianti Classico Docg

Sangiovese and Canaiolo grapes were hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks. Maceration laste 12 days. The wine aged in French oak tonneaux 8 months prior to bottling and commercial release.

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Toscana Rosso Igt

Sangiovese and Cabernet grapes are hand-picked the first week of October, crushed and fermented at controlled temperature into stainless steel tanks. Maceration lasted 17 days. The wine ages in French oak barriques for 16 months prior to bottling and commercial release.

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Colli Toscana Centrale IGT ‘ANFITEATRO’

Grapes are handpicked the first week of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts...

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